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Cream of cauliflower soup

Cream of cauliflower soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 11 rates
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Programmes : accessories :

Serves 4-6 :
1 cauliflower (700g-1kg)
2 shallots, halved
50 g butter
800 ml water
1 chicken stock cube
200 ml single cream
several sprigs fresh herbs, washed
salt, pepper
30 g ground pistachios
2 tbsp hazelnut oil
1Remove and discard the cauliflower leaves. Place the shallots in the metal bowl
with the cauliflower, butter, water, and stock cube; season to taste. Run the
CREAMED SOUP programme.
2At the end of the programme, add the cream through the opening. Restart
the programme 30 seconds. Check the consistency and add a little more cream if
the soup is too thick.
3Serve the cream of cauliflower soup in deep bowls, garnished with fresh herbs,
ground pistachios and hazelnut oil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You could use smoked salmon as an alternate garnish for this soup.
For a thicker consistency, decrease the amount of water to 600ml.


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Great recipe! Whole family loved it. I added button mushroom towards the end. One of my children kept on begging to finish it. :)


This is my favourite recipe so far. I threw the herbs into the bowl. Obviously it affects the colour... But the flavour is beautiful. I ditched the pistachios and hazelnut oil. Just too easy.


Easy and yummy soup. I used double cream and add some Parmesan cheese.


Lovely, and just too easy. Was just making it for a quick lunch so didn't do the lo eater but did add a dash of truffle oil at the end.


Great recipe. Only thing I added was a very light pinch of tumeric to give it a better color. Otherwise it was super!